Red cabbage, botanical name Brassica oleracea or B. oleracea var. capitata F. rubra, is a variant of white hard-heading cabbage and a descendent of three distinct cabbage types within the Brassica family. The word cabbage is an Anglicized form of the French caboche, meaning head. It has been used to refer to loose-heading and nonheading forms of Brassica oleracea. Red cabbage’s colorings are due the presence of anthocyanins. These plant pigments produce red, pink, violet and magenta colors within different parts of food plants plants.

Red cabbage is distinguished by its coloring, texture and flavor. Like Green cabbage it is rounded and wrapped in tightly wound waxy leaves. The leaves are more violet and burgundian versus true red. Their flavor is far more bold, cruciferous and peppery versus Green cabbage, which is also due to the anthocyanin pigments. Red cabbage lacks water weight, which makes its leaves chewier and coarser than Chinese cabbage varieties.

Nutritional Value

The concentration of anthocyanin polyphenols in red cabbage provide far greater health benefits than that of Green cabbage varieties. The anthocyanins act as dietary antioxidants, as digestive aids, as an anti-inflammatory, and they have potentially protective, preventative, and therapeutic roles in a number of human diseases.

Serving Ideas

Red cabbage is a staple within the European and New World culinary landscape. It is used in preparations both raw and cooked. It is often pickled fresh and made into sauerkraut. Red cabbage is complimented by varying textures and flavors rich, bold and spicy, such as stewed and grilled meats, cream, olive oil, butter, eggs and cheeses, avocados and chiles. Other companion ingredients include citrus, nuts, garlic, shelling beans, farro, sausages, mushrooms, ginger, fennel, shallots and light-bodied vinegars.

Geography/History

Red cabbage’s origins are strictly European. Hard-heading cabbages are beived to have been first created in Europe by Celtic and Nordic cultures. The round-headed form is the oldest of the hard types of cabbage and is the only one described first during the 16th century. Wild cabbage was brought to Europe around 600 B.C. by groups of Celtic wanderers. The first description of red cabbage dates back to 1570 England, though it was introduced to all of Europe by the Romans during the 14th century, during which it was used primarily by peasant families as food for both human and livestock consumption. Red cabbage first appeared in an aristocratic culinary setting in the 18th century. It is now internationally grown and traded throughout all hemispheres.

Seasons/Availability

Red cabbage is available year round.